veggie

Day 195: Ricotta Pasta: The Penultimate Version

July 14, 2007

This evening L and I played touch-tag cooking to both entertain Baby A and make Ricotta Pasta with Tomatoes al Forno. This meal is certainly the most successful of the four versions of ricotta pasta that we have tried so far. That success can mainly be attributed to the vast amounts of mozzarella and parmesan cheese heaped on the pasta before browning the dish in the oven. Cheesey delicious stringy goodness; you can’t go wrong. The pasta is mixed with the usual ricotta mixture, then crushed tomatoes, garlic, onion and parsley which have been sautéed together are added to the pot, with some fresh basil. The mixture is spooned into an oven-proof dish, topped with yet more cheese and browned until it looks delicious.

The cheesiness is a big plus in this dish, but again the flavour mainly comes from the salt and pepper. The tomatoes help, they certainly break up the dish and override the ricotta mixture. This becomes more of a creamy tomato mixture, which is a good thing. We might make this version again, I certainly wouldn’t rule it out.

We had another fantastically exciting day at the park and such. A did take an enormously long nap, which was lovely, and I started to get to grips with sorting out our utilities. Living in a condo we have rubbish disposal and recycling and water all included in our monthly dues, so we only need to worry about internet, phone and cable TV really. In the new place we need to arrange everything. Only the gas and electricity company have a monopoly; hence a lack of choice. So far we have sorted out the gas and electricity. There’s too much choice for everything else, and so as usual I ended up paralysed by indecision. We’ll probably stick with our current provider for internet and TV; we hate them but at least we know what we’re getting into. Plus we’ll be able to get new customer rates which are a fraction of what we’re currently paying. And by the time I have elaborately procrastinated in the name of “research” it’ll be mid August and we’ll need to blog about making Bacon-Wrapped Beef Tenderloin and Super-Stuffed Potatoes with Smoked Gouda and Caramelized Mushrooms and Onions either in the microwave or outside on the grill. Can’t wait.

Moving on, tomorrow we are going to try and find a secluded little beach on the banks of the Mississippi that friends told us about. Hopefully the little one will tire herself out and take another 3 hour epic nap. Then we can start some packing. I figured I may as well start with my cookery book collection, as they can pretty much be archived for the rest of the year. We also have to figure out a wardrobe solution; after extremely generous donations of maternity clothes by two friends with little babies, I have more clothes than I have ever had in my entire life. Probably more than I’ll have in my adult life put together. We currently have a great walk-in wardrobe; you can’t walk in very far and you certainly can’t do much more than turn around once you’re in there, but a couple of tiny steps can be taken. In the new place we’re back down to a small cupboard to share. I see another trip to Ikea in the cards; I need a wall of wardrobes for my maternity clothes, but come the new year I can probably get by with a shoe box. One of Baby A’s shoe boxes at that. Anyway, I digress, tomorrow night we will finish our ricotta run with Ricotta Pasta with Spinach. It seems to be the same old same old, with spinach, nutmeg and white wine. I have a sneaking suspicion Baby A is wondering why we are suddenly sitting down to dinner at the dining table each night, and eating the same meal over and over. It’s like a glorious pasta-based Groundhog Day. She has certainly stopped “cooking pasta” in the bath at night, she’s probably reached pasta saturation point. I think I know how she feels.

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